OVEN BAKED GREEK CHICKEN WITH VEGGIES
I'm in love with this Oven Baked Greek Chicken! This recipe is super easy to put together and is healthy to boot. Greek style chicken thighs are paired with mushroom, bell pepper, red onion, and cherry tomato. Serve over couscous or rice!
Provided by Karen
Categories Main Course
Time 30m
Number Of Ingredients 18
Steps:
- Preheat your oven to 425 degrees F.
- Heat a large 12 inch cast iron skillet over medium high heat. Pat the chicken dry with paper towels. Sprinkle 1 teaspoon salt and 1/2 teaspoon black pepper over both sides of the chicken.
- Add 1 tablespoon oil to the hot pan and swirl. When it is shimmery, add the chicken to the pan with plenty of space in between each thigh. Sear the chicken for about 2 minutes, and when it is nice and brown, flip each thigh and sear for another minute or two until brown. You are not cooking the chicken, just searing the outside. Remove the chicken to a plate and set aside.
- Add more oil to the pan if necessary. Keep the heat at medium high. (If your veggies aren't prepped yet, turn the pan off.) When it is hot, add the red onion, green pepper, mushrooms, and garlic.
- Season with 1 teaspoon salt, 1 and 1/2 teaspoons oregano, and black pepper to taste. Saute for 3 minutes, then remove from heat.
- Stir in 2 cups sliced cherry tomatoes. Place the seared chicken on top of the vegetables, and add any juices to the pan. Sprinkle with another 1 and 1/2 teaspoons oregano.
- Transfer to the oven and cook at 425 for about 15 minutes, or until a meat thermometer inserted into the chicken registers 160 degrees.
- (This is a good time to make the Israeli couscous if you're making it.)
- Remove from the oven and sprinkle with 1/2 cup Kalamata olives and 1/2 cup feta cheese. Drizzle with 2 tablespoons olive oil and 2 tablespoons red wine vinegar.
- Serve over couscous, rice, potatoes, or cauliflower rice!
Nutrition Facts : ServingSize 1 g, Calories 412 kcal, Fat 22 g, SaturatedFat 6 g, Cholesterol 124 mg, Sodium 1751 mg, Carbohydrate 24 g, Fiber 4 g, Sugar 6 g, Protein 30 g, TransFat 1 g, UnsaturatedFat 15 g
SHEET PAN GREEK CHICKEN AND VEGETABLES
Fresh oregano and lemon add bold flavor to chicken thighs, while a high oven temperature creates extra-crispy skin. If you don't have a heavy-duty sheet pan that can withstand the heat of the stovetop, scrape the pan drippings into a skillet and use it to make the pan sauce.
Provided by Food Network
Categories main-dish
Time 55m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Position 2 oven racks on the highest and lowest settings and place a heavy-duty rimmed half-sheet pan on the bottom rack. Preheat the oven to 450 degrees F.
- Place the chicken thighs in a large bowl and toss with 2 tablespoons of the oregano, the zest of 1 lemon, 2 tablespoons oil, 1/2 teaspoon salt and some black pepper. Place the chicken skin-side up in the center of the heated baking sheet and return to the oven while you prepare the vegetables.
- In a second bowl, toss the potatoes and carrots with 2 tablespoons of the oil, the lemon halves, the remaining lemon zest the remaining 2 tablespoons oregano,1 teaspoon salt and some pepper. Spread the vegetables and lemons (cut-side up) around the chicken on the sheet pan and roast on the bottom oven rack for 10 minutes. Move the sheet pan to the top rack and roast until the vegetables are tender and the chicken skin is crispy and the meat registers 165 degrees F on an instant-read thermometer, about 20 minutes more. Remove the chicken and vegetables to a serving platter and keep warm. Remove the lemon halves to a cutting board to cool for a minute.
- Set the sheet pan on the stovetop over medium-high heat and bring the pan juices to a boil. Squeeze in the lemon juice, reduce the heat to a simmer and whisk in the remaining 1 tablespoon oil. Scrape up the crusty bits from the bottom of the sheet pan with a wooden spoon to incorporate into the sauce and season with salt and pepper to taste. Pour the juices over the vegetables, garnish with oregano sprigs and serve.
BAKED GREEK LEMON CHICKEN WITH VEGETABLES
This is my favorite recipe. The chicken and vegetables bake in the garlic lemon juice and are soooo good. I have also made this with a large roasting chicken. I'm not sure where I got it but I'm glad I did !!!
Provided by Imagenie
Categories One Dish Meal
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 500 degrees.
- Rinse chickens, pat dry, discard fat. Using double tined fork, pierce lemons all over at 1/4 inch intervals.
- Place a lemon in the cavity of each chicken and close with skewers.
- In a small bowl, combine salt, pepper, oregano, garlic and 1/4 cup olive oil into a paste and rub over chickens.
- Place onion, celery, carrots, and potatoes in the bottom of a lrg. roasting pan. Place chickens on top of veggies, breast side DOWN.
- In med. bowl stir together fresh lemon juice, chicken broth, melted butter, and 1/2 cup olive oil. Carefully pour over top of chicken and veggies.
- Bake at 500 degrees for 20 minutes, basting veggies well.
- Reduce heat to 450 degrees and carefully turn the chickens over to breast side UP. Bake for 20 minutes more, basting frequently.
- Remove from oven and let rest for 15 to 20 minutes for the juices to settle.
- Remove lemons from chicken (save). Cut chicken into quarters and arrange on platter with veggies.
- Cut the lemons in 1/2 and squeeze juices over chicken and veggies.
Nutrition Facts : Calories 1563.2, Fat 111.5, SaturatedFat 33.2, Cholesterol 381.2, Sodium 1352.5, Carbohydrate 49.8, Fiber 7.8, Sugar 6.8, Protein 90.8
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